In a mixing bowl, combine graham cracker crumbs, melted butter, optional strawberry jam, and red gel food coloring. Press the mixture into the bottom of a 9×13-inch dish and freeze while preparing the next layer.

In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Alternatively, use prepared whipped topping. Set aside.

In a separate bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in 1 cup of whipped cream or topping and diced strawberries. Spread evenly over the chilled crust and refrigerate.

Dissolve berry blue gelatin mix in boiling water, stirring until smooth. Let cool for 15–20 minutes. Stir in blueberry pie filling and drained crushed pineapple. Allow it to thicken slightly at room temperature, then pour over the cheesecake layer. Refrigerate until fully set.

Spread the remaining whipped topping evenly over the set gelatin layer. Decorate with fresh strawberries, blueberries, and optional melted white chocolate drizzle.

Chill the dessert for at least 5 hours or overnight before slicing and serving cold.